1 medium onion, chopped
7 medium russet potatoes, peeled and chopped
2 tablespoons butter
2 teaspoons salt
6 cups water
1 can evaporated milk
1-1lb bag frozen corn
1/2 teaspoon pepper
Chop one medium onion and set aside.
Pull out seven medium sized russet potatoes.
Now, peel and chop them. Set aside.
Over medium heat, melt two tablespoons butter in a large pot, add onion and sauté until onion is soft and translucent in color.
Add 2 teaspoons salt and six cups of water. Cook until potatoes are soft.
Add 1 can of evaporated milk, 1-1 lb bag of frozen corn and 1/2 teaspoon pepper.
Serve when hot.